Beef and potato pie

You will need a 20 cm square, shallow 4 cm deep cake tin.

Dry fry the onion, carrots and beef together in a medium saucepan over a high heat until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning.

Stir well and cook for 1 minute then add the diced potato, pour over 150ml water and bring to the boil. Reduce the heat and simmer for 15 minutes. Allow to cool completely.

To make the pastry, place the flour in a bowl with a pinch of salt.

Cut the butter and lard into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Add 5 tbsp water and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes.

Heat the oven to 200°C (fan 180°C, gas mark 6).

Dust a work surface with flour and roll out two thirds of the pastry to a square large enough to cover the base and sides of the cake tin.

Add the cooled filling ingredients, then roll out the remaining pastry for the lid.

Dampen the edge of the pastry then place the pastry lid on top of the pie and press the edges well to seal. Use a fork to pierce the top several times and brush with milk. Bake for 30 minutes until golden brown.